Italian stuffed zucchini with tom.sauce xwcg89

6 servings

Ingredients

Quantity Ingredient
6 Zucchini -- medium-size
1 Egg -- beaten
⅓ cup Olive oil
⅔ cup Bread crumbs -- fine
½ cup Onion -- minced
⅔ cup Parmesan cheese -- grated
1 Carrot,medium-size --
Minced
1 teaspoon Oregano
2 Garlic cloves -- minced
Salt to taste
½ pounds Ground beef -- lean
Pepper to taste
¼ cup Ham -- ground
1½ cup Tomato sauce

Directions

1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells ¼-inch thick. Reserve pulp. 2.

Heat olive oil in a large skillet; saute onion, carrot and garlic in oil until limp. 3. Coarsely chop zucchini pulp and add to sauteed mixture; cook a few minutes. 4. Put vegetable mixture into a bowl. 5.

Cook beef in the same skillet until it loses its pink color. 6. Add ham and vegetable mixture; mix well. 7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well. 8. Stuff zucchini shells with meat-vegetable mixture, mounding tops. 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zu oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops. 03/28/92 12:53 PM Recipe By :

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